Innholdsfortegnelse for Fall Recipes - Fall 2025 i Allrecipes

EVERY TIME I HEAR the rumbling engine of the big yellow bus at the stop on my block, and its doors squeaking open to let the kiddos eagerly pile inside, it takes me back to my own bumpy rides to school. In those days, I wasn’t exactly a big breakfast eater. I often grabbed an untoasted toaster pastry on my way out the door—just in time to catch my ride. In the spirit of back-to-school season (and to celebrate my own nostalgia), we captured those iconic toaster pastry flavors but in cookie form. Find ’em on page 84. And if you need to tackle a.m. chaos, try our strategy for big-batch breakfasts using just one pan (page 19). Back-to-school also means the return of game day. Host the best tailgate…

1. ELMHURST 1925 PISTACHIO CRÈME LATTE Creamy pistachio milk and cold brew coffee combine for a rich and velvety sipper with toasty flavor notes. Enjoy it chilled over ice, or try it steamed and frothed for a barista-worthy plant-based drink. $8 for one 750-mL pkg. at amazon.com 2. PISTAKIO CRUNCHY PISTACHIO SPREAD Toast just got a major upgrade with this sweet and nutty spread. Itty bits of puffed quinoa and pistachios provide dimension and texture in the crunchy version, but give their smooth spread a try, too. Refrigerate for a spreadable consistency or keep at room temperature for drizzling. $15 for one 8-oz. jar at pistakio.co 3. HEBEL & CO ORGANIC PISTACHIO NIGELLA HALVA Ground sesame seeds, pistachios, and spiced nigella seeds form the base of this fudge-like treat. Enjoy…

Apple Cider Beef Stew HANDS-ON 20 MIN TOTAL 2 HR SERVES 6 SUBMITTED BY JOY 44 REVIEWS Sweet Fuji apples and apple cider set this stew apart from the typical beef simmer. 1 lb. beef stew meat2 tsp. flour1 tsp. salt¼ tsp. black pepper, plus more for serving1 Tbsp. vegetable oil2½ cups apple cider3 medium russet potatoes, peeled and chopped (3 cups)4 medium carrots, sliced (2 cups)2 small Fuji apples, cored, cut in ¾-inch wedges, wedges halved crosswise (2 cups)1½ cups water1 medium onion, chopped (1 cup)1 stalk celery, chopped (½ cup) (optional)½ tsp. dried thyme (optional) 1. Put beef, flour, ½ tsp. salt, and the pepper in a large bowl; toss to coat beef evenly. 2. Heat oil in a large pot or Dutch oven over medium-high heat. Cook…

RED CURRY CHICKEN MINI POT PIES HANDS-ON 25 MIN TOTAL 2 HR, 10 MIN SERVES 4 SUBMITTED BY RENU DHAR NEW RECIPE GO ONLINE TO RATE & REVIEW 1 (10.5-oz.) can condensed cream of onion soup½ cup canned unsweetened coconut milk1 Tbsp. red curry paste (such as Mae Ploy)1½ cups chopped rotisserie chicken breast (6 oz.)¾ cup frozen peas and carrots¼ cup finely chopped cilantro, plus more for garnish1 (14.1-oz.) pkg. refrigerated pie dough (2 crusts)1 egg1 Tbsp. water 1. Preheat oven to 375°F. Lightly coat 8 (2½-inch) muffin cups with cooking spray. 2. Bring condensed soup, coconut milk, and curry paste to a simmer in a medium saucepan over medium-high heat. Cook, stirring often, until curry paste is incorporated and sauce thickens slightly, about 3 minutes. Remove from heat…

FLAVORS, IDEAS, AND RECIPES TO SAVOR RIGHT NOW ROASTED ACORN SQUASH WITH SRIRACHA BUTTER HANDS-ON 10 MIN TOTAL 45 MIN SERVES 4 SUBMITTED BY FRANCE C 5 REVIEWS 1 (2-lb.) acorn squash1 Tbsp. olive oil¼ tsp. salt¼ tsp. black pepper¼ cup butter2 Tbsp. sriracha2 tsp. honeyChopped green onions, for garnish 1. Preheat oven to 400°F. Line a 10x15-inch rimmed baking sheet with parchment paper. 2. Cut squash in half lengthwise; scoop out seeds (see “Nice Slice,” page 61). Cut each half into 4 wedges; brush with oil and sprinkle with salt and pepper. Arrange squash wedges on prepared baking sheet, cut sides down. 3. Roast, turning halfway through, until tender and edges are caramelized, 35 to 40 minutes. 4. Meanwhile, melt butter in a small saucepan over medium-low heat. Whisk…

Apple-Gruyère Slab Pie HANDS-ON 30 MIN TOTAL 2 HR SERVES 16 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW 3¾ cups flour1¼ cups plus 2 Tbsp. butter1½ cups shredded Gruyère cheese (6 oz.)¾ tsp. salt⅔ cup ice water1 Tbsp. cider vinegar2 lb. Granny Smith or other tart apples, peeled, cored, and thinly sliced (5 to 6 cups)2 lb. Jonathan or other sweet cooking apples, peeled, cored, and thinly sliced (5 to 6 cups)½ cup packed brown sugar3 Tbsp. cornstarch3 Tbsp. lemon juice (about 1 medium lemon)2½ tsp. apple pie spice2 tsp. chopped fresh thyme⅛ tsp. cayenne pepper (optional)1 egg1 Tbsp. waterCoarse sugarVanilla ice cream, for servingCinnamon, for garnish 1. For pastry, pulse flour, 1¼ cups butter, ½ cup Gruyère, and the salt in a food processor…

YOUR HEALTH, YOUR WAY Maintaining your vision can make a big difference in well-being and quality of life, and seasonal brassicas—aka cruciferous vegetables—can help. Broccoli provides beta-carotene, which the body converts into a more usable form of vitamin A. Getting plenty of vitamin A may reduce risk of vision loss by preventing age-related macular degeneration (AMD), according to a 2023 review published in Antibiotics. A cup of broccoli offers 14 percent of the daily value for vitamin A. Roast florets with garlic and top off with a squeeze of lemon and a sprinkle of Parmesan for a simple, tasty side dish that supports eye health. Another nutrient in brassicas, vitamin C, can help reduce risk for cataracts. Around 20 percent of Americans ages 65 to 74 have a cataract, according…

Coffee Brandy Alexander HANDS-ON 5 MIN TOTAL 5 MIN SERVES 1 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW You can use other types of amaro, such as Nonino Quintessentia or Montenegro. Ice2 oz. strong brewed coffee, cooled1 oz. brandy¾ oz. crème de cacao½ oz. half-and-half¼ oz. Amaro Averna3 whole coffee beans, for garnishFreshly grated nutmeg, for garnish Fill a cocktail shaker half full with ice. Add coffee, brandy, crème de cacao, half-and-half, and Amaro Averna. Cover and shake until very cold. Strain into a cocktail glass. Garnish with coffee beans and/or nutmeg. PER 6 OZ.: 198 CAL; 2G FAT (1G SAT); 1G PRO; 13G CARB (0G FIBER, 13G SUGARS); 12MG SODIUM May We Suggest If you like your coffee on the sweet side, add a…

GET-TOGETHERS, NOVELTIES, AND THE LATEST FUN WITH FOOD MALTED MILK BALL BROWNIES HANDS-ON 15 MIN TOTAL 1 HR, 5 MIN SERVES 9 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Malted milk balls add roasty, rich flavor and crunch to fan-favorite brownies. ½ cup butter, cut up3 oz. unsweetened chocolate, coarsely chopped½ cup flour2 Tbsp. malted milk powder¼ tsp. baking soda¼ tsp. salt1 cup sugar2 eggs1 tsp. vanilla extract1¼ cups malted milk balls, chopped, plus more for garnish⅓ cup milk chocolate and/or white chocolate chipsSprinkles, for garnish 1. Preheat oven to 350°F. Line an 8-inch square baking pan with parchment paper, extending over edges of pan. 2. Melt butter and chocolate in a medium saucepan over low heat. Remove from heat; let cool 10 minutes. 3.…

Can I eat pumpkin seeds? Absolutely! “Pumpkin seeds provide fiber, protein, and healthy fats,” says senior food editor and registered dietitian Caitlyn Diimig. Scrape them out of the pumpkin and give them a good rinse to remove any pulp. “Be sure to dry them thoroughly with paper towels so the oil and seasonings can adhere,” says Allrecipes culinary specialist Nicole McLaughlin. Toss 2 cups raw pumpkin seeds with 1 Tbsp. vegetable oil, 1 Tbsp. chile-lime seasoning (such as Tajín), and ¼ tsp. salt. Bake at 325°F on a parchment-lined rimmed pan, stirring occasionally, until toasted, about 40 minutes. Cool completely. Transfer to an airtight container and store up to 1 week. “Try other seasoning blends like apple pie spice or dry ranch seasoning, too,” Diimig says. How often should I…

MY FIRST TIME ATTEMPTING TO COOK RISOTTO WAS IN A PROFESSIONAL TEST KITCHEN. I went through multiple rounds of testing, several pounds of rice, and far too many ladles of broth before I finally achieved the just-right texture. I was embarrassed that it took me so long to get it right. But Pam, my veteran colleague, shrugged and smiled her reassurance, reminding me that was the point of a test kitchen, after all. Once I nailed the technique, I realized this intimidating Italian dish was really quite simple, but even seemingly unimportant steps should not be modified (admittedly, it’s in my nature as an editor to streamline). But therein lies the beauty of traditional risotto. There’s no point in looking for a viral hack to speed it up. Instead, relax…

Roasted Beets and Burrata HANDS-ON 15 MIN TOTAL 1 HR, 15 MIN SERVES 6 SUBMITTED BY SHELIA JOHNSON NEW RECIPE GO ONLINE TO RATE & REVIEW Burrata is an Italian cow’s-milk cheese. Its exterior—a pouch of fresh mozzarella—gives way to soft curds and a rich clotted cream filling. 1 lb. beets (2 medium)2 Tbsp. water8 oz. burrata cheese1 Tbsp. balsamic glaze, or as neededExtra-virgin olive oil (optional)Fresh basil leaves, for garnishFlaky sea salt and/or black pepper, for garnish 1. Preheat oven to 400°F. Line a 9x13-inch baking dish with parchment paper. 2. Put beets in prepared baking dish. Add the water, then cover dish with foil. Roast until beets are tender when pierced with a knife, 45 to 55 minutes. Cool to room temperature, about 15 minutes. Peel and cut…

1. APPLE CIDER VINAIGRETTE Combine 3 Tbsp. extra-virgin olive oil, 2 Tbsp. apple cider, 2 tsp. Dijon mustard, and ¼ tsp. each salt and black pepper in a small screw-top jar. Cover and shake until well combined. Chill until ready to use (or up to 1 week). (Olive oil will solidify when chilled; let stand at room temperature about 30 minutes before serving.) Toss with salad greens. 2. APPLE CIDER SYRUP Tie 2 whole cloves, 1 star anise, and 1 small cinnamon stick in cheesecloth to make a spice bag. Place in a large saucepan; add 6 cups apple cider. Bring to a boil over high heat. Reduce heat to medium; simmer, uncovered, 30 minutes. Discard spice bag. Simmer until reduced to ¾ cup, about 1 hour. Let cool completely.…

Chef John’s Sticky Buns HANDS-ON 20 MIN TOTAL 3 HR SERVES 12 SUBMITTED BY CHEF JOHN 56 REVIEWS These unassuming rolls turn into gotta-have-’em decadence once you flip them out of the pan and see all the gooey goodness. Use any type of nut you like: pecans, pistachios, walnuts, almonds. For Dough ⅔ cup water⅔ cup milk2 tsp. active dry yeast6 Tbsp. unsalted butter, melted1 egg2 Tbsp. white sugar4 cups flour, or more as needed1½ tsp. salt For Topping ½ cup packed light brown sugar6 Tbsp. unsalted butter, melted¼ cup white sugar3 Tbsp. waterPinch of salt1 cup chopped lightly salted roasted deluxe mixed nuts For Filling ¾ cup packed light brown sugar1 tsp. cinnamon Make Dough 1. Heat ⅔ cup each water and milk in a small saucepan until warm…

DID YOU KNOW? The U.S. state that harvests the most apples is Washington, where the typical annual apple harvest averages around 10 billion apples. That’s enough to circle the Earth 20 times, according to the Washington State Department of Agriculture. SEPTEMBER 17 is National Apple Dumpling Day. To celebrate, tap here for a top-rated recipe on Allrecipes.com. STORAGE SMARTS Taking flight with food? The Transportation Security Administration generally allows solid foods, but if a food has no definite form and takes the shape dictated by its container, it is classified as a liquid. If you can spread it, smear it, spray it, or spill it, it’s a liquid—this includes peanut butter and hummus. It must be no more than 3.4 ounces and fit into a quart-size bag. For larger volumes,…

STRESS-FREE AND FAMILY-APPROVED SHEET PAN EGG IN A HOLE WITH BACON AND BRUSSELS SPROUT SLAW HANDS-ON 20 MIN TOTAL 50 MIN SERVES 6 SUBMITTED BY KATHRYN HENDRIX, RDN NEW RECIPE GO ONLINE TO RATE & REVIEW 6 Tbsp. butter, softened6 slices thick-cut sourdough bread6 slices thick-cut bacon⅓ cup mayonnaise1 Tbsp. Dijon mustard1 Tbsp. pure maple syrup1 Tbsp. cider vinegar⅛ tsp. table salt⅛ tsp. black pepper, plus more for garnish1 (9- to 10-oz.) pkg. shavedBrussels sprouts1 shallot, thinly sliced6 eggsFlaky salt and/or gratedParmesan cheese, for garnish 1. Preheat oven to 400°F. Line a 13x18-inch rimmed sheet pan with parchment paper or foil. 2. Spread butter on both sides of bread slices; arrange in an even layer on prepared pan. Bake 7 minutes; turn slices and bake until lightly toasted, about 3…

Pumpkin Curry with White Fish HANDS-ON 20 MIN TOTAL 30 MIN SERVES 4 SUBMITTED BY JULIANA HALE NEW RECIPE GO ONLINE TO RATE & REVIEW Canned pumpkin and coconut milk create a silky base for this veggie-packed curry. 1 Tbsp. vegetable oil½ medium red onion, thinly sliced (½ cup)1 medium carrot, peeled and thinly bias-sliced (½ cup)1 medium red bell pepper, cut into thin strips (1¼ cups)1 jalapeño or serrano pepper, seeded and minced (2 Tbsp.)2 Tbsp. yellow Thai curry paste2 tsp. grated fresh ginger2 cloves garlic, minced1 (14-oz.) can unsweetened coconut milk⅔ cup canned pumpkin1 Tbsp. pure maple syrup1 Tbsp. fish sauce1 lb. halibut or cod fillets, cut into 1-inch pieces¼ cup chopped fresh cilantroHot cooked rice, for servingLime wedges, for servingToasted pepitas, for garnish 1. Heat oil in…

Ham and Brie Sandwich HANDS-ON 10 MIN TOTAL 20 MIN SERVES 2 SUBMITTED BY SWEET TEA 34 REVIEWS Ground cloves add punch to apple preserves in this cheesy hot ham sandwich. For more fall flavor, use rosemary sourdough. And for extra-toasty slices, replace the oil with butter or mayonnaise. 2 Tbsp. apple preserves or jam (see “Jammin’,” above)1 Tbsp. Dijon mustardDash of ground cloves4 (½-inch) slices Italian bread or desired bread4 oz. thinly sliced Black Forest ham (8 slices)4 oz. Brie cheese, sliced (4 slices)1 Tbsp. olive oilFlaky salt, for garnishCornichons, for serving 1. Stir together preserves, mustard, and cloves in a small bowl. Evenly spread preserves mixture on one side of each bread slice. Evenly layer ham and Brie on 2 bread slices; top with remaining 2 bread slices…

Southwestern Sweet Potato and Black Bean Pasta Salad HANDS-ON 20 MIN TOTAL 40 MIN SERVES 14 SUBMITTED BY NICOLE MCLAUGHLIN NEW RECIPE GO ONLINE TO RATE & REVIEW 2 large sweet potatoes, cut into 1-inch cubes (4 cups)2 Tbsp. plus ⅔ cup olive oil1 tsp. kosher salt½ tsp. black pepper16 oz. gemelli or cavatappi pasta5 chipotle peppers in adobo sauce, plus 1 Tbsp. adobo sauce from can⅓ cup red wine vinegar2 Tbsp. honey1 medium clove garlic1 tsp. dried oregano¼ tsp. cumin1 (15-oz.) can black beans, rinsed and drained1 medium red onion, minced (1½ cup)½ cup finely chopped fresh cilantro1 cup crumbled cotija cheese (4 oz.) 1. Preheat oven to 425°F. Toss sweet potatoes with 2 Tbsp. oil, ½ tsp. salt, and the black pepper on a 10x15-inch rimmed baking sheet.…